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Main ( or second) courses recipes
The main or second courses of Maratea recipes are basically based on the traditional elements of Maratea's cuisine, such as vegetables, pork and sea fish.
This page does not include all the existing and special recipes, such as "gnommareddi", lamb-shaped rolls and much like the tripe, but only some of the easiest to make.
In the menus of the restaurants of Maratea you will not always find them, except for typical local ones, but you can have fun trying to process them at home.
As for the first courses also for the second we recommend a combination of red local wines, cooled but not cold for meats and even for vegetable dishes and then the local white whites always served cold for basic dishes of fish.
PARMIGIANA ALLA MARATIOTA
Ingredients for 6 people:
g. 100 cured Maratea sausage (seasoned)
g. 500 of aubergines,
6 eggs (including three boiled),
1 mozzarella,
Tomato sauce,
Flour,
Oil crusher,
salt ,
basil
Processing:
Wipe the aubergines and after washing them cut them into slices in the lengthwise direction, leaving them under the salt for about an hour.
Crush the aubergines to take off all the water and after having floured, soak them in a bowl with 3 whipped eggs and fry them.
Then place them in layers in a baking pan and place on each of these the sliced sliced eggs, sausage and mozzarella.
Season with the tomato sauce you have seasoned with basil, then cook in the oven for about 20 minutes.
ALICI A SCAPICI
Ingredients:
Anchovies
Mint leaves
Vinegar
Oil crusher
salt
Processing:
Wash and dip the anchovies; Fry them, salve them and let them rest while trying to remove the excess ointment.
In a large porcelain terracotta bowl, place the anchovies in layers, seasoning each layer with vinegar, mint leaves and broken garlic.
Let it rest for a couple of days.
SALSICCIA IN CARTOCCIO
Ingredients for 8 people:
8 pieces of fresh Maratea's sausage (seasoned with red pepper and fennel seeds)
Sprig leaves
Processing:
Wrap the pieces of sausage in the cabbage leaves and place them under the still hot fireplace ash.
Cover with charcoal for about half an hour and serve with a sturdy red wine of the Lagonegrese and with polished bread (Rivello or Trecchina) cooked with a wood oven.
CIAMBOTTA
Ingredients for 6 people:
8 eggs
eggplant,
2 zucchini,
2 peppers,
1 onion,
Origan ,
Oil crusher
salt
Processing:
Clean the onion, cut it into slices and dip it into the oil, starting to bake.
Add, one after the other, eggplant, courgettes and peppers, clean and cut into pieces.
Season with salt and mountain oregano (picked along the sides of the sea) and after cooking, add the beaten eggs.
Stir in thickening and serve instantly.
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